Ingredients
12 cup unbleached flour
12 teaspoon baking powder
3 tablespoons canola oil
3 -4 tablespoons water
Method
Sources
📖
Recipe1M+
dataset
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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to make the crust, in a medium bowl, combine flours, salt, sugar and baking powder. in a small bowl, mix oil and soy milk mixture. pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball. if it is too dry, add some water, a little at a time, until dough is moist enough to roll. (if time allows, cover with plastic wrap and refrigerate for one hour.) roll out dough on lightly floured surfaced with a floured rolling pin, forming an 11-inch circle. line a 9-inch pie pan with the dough. flute or crimp the edges with your fingers or a fork. cover with plastic and refrigerate until ready to use. pre-heat oven to 425f. to prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted. pour into prepared crust and smooth top. bake 10 minutes, then reduce oven temperature to 350f and bake until filling is set, about 50 minutes. note: for best results, filling must set overnight in the refrigerator, so make it the day before you want to serve it.